Crispy-skinned salmon with cleverly dressed potatoes and peppery rocket makes salad a main meal.
750g waxy potatoes, peeled
2 handfuls watercress
1 tbsp olive oil
4 fillets of salmon, 150g each
Sea salt and pepper
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon or seed mustard
Sea salt and black pepper
3 spring onions, finely chopped
2 tbsp dill, finely torn
1 tbsp small capers, rinsed
Cook the potatoes in simmering, salted water until tender but still firm, about 20 minutes.
To make the dressing, whisk the extra virgin olive oil, vinegar, mustard, salt and pepper in a large bowl until thickened. Add the spring onions, dill and capers.
Heat 1 tbsp olive oil in a large frypan and sear the salmon, skin side down, until the skin is crisp. Turn to finish cooking briefly on the other side, leaving the inside pink. Season well.
Drain the potatoes and slice them thickly as soon as you can handle them. Toss them carefully in the dressing, making sure the slices are well-coated, and arrange on four warmed dinner plates.
Place the salmon on top. Wash the watercress, toss it in any remaining dressing and serve alongside salmon.
This recipes is featured in the book Winter which is available now in bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store